2018 has been a crazy year here at Yello80s and we’re hoping 2019 is a prosperous and healthy year for you and yours! Signing off on the year 80s-style is Dick Clark, the oldest teenager in America who brought us into every 80s New Year and is still sorely missed.

Author Laura Ingalls Wilder used her experiences growing up near De Smet as the basis for four of her novels. (Photo credit: Wikipedia) Here’s wishing you a sweet New Year in 2014 from Yello80s and I bestow you with the recipe to Laura Ingalls Wilder‘s famous gingerbread from the Little House Books. It’s the real deal, collected with many of her other recipes, photos and fun facts about Laura as a grownup and her daughter Rose in the book The Laura Ingalls Wilder Country Cookbook by William Anderson and Leslie Kelly. If you’re a Little House fan this is a must have reference book! Laura Ingalls Wilder’s Gingerbread –recipe adapted by K. Rose Quayle 1 c brown sugar 120g ½ c shortening 95g 1 c molasses 240ml 2 tsp baking soda 10ml 1 c boiling water measured in a 2c or larger measuring cup 240ml 3 c flour 360g 1 tsp each ginger, cinnamon, allspice, nutmeg and ground cloves 5ml each ½ tsp salt 2.5ml Preheat oven to 350F 176C . Grease a 9×9” 23x23cm baking pan. Blend the sugar and the shortening and mix in the molasses. Add the baking soda to the boiling water and mix well. Combine the flour and the spices and sift. Combine the sugar-molasses mixture with the flour mixture and the baking soda-water liquid. Mix ingredients well and pour into prepared pan. Bake for 45 minutes or until cake tester inserted in the centre of the gingerbread comes out clean.